← Nouns Cooking · French

Ingredients

• 1 clove Garlic, halved
• 300 ml dry white wine (Savoie or Sauvignon Blanc)
• 1 tsp lemon juice
• 250 g Beaufort or Gruyère, coarsely grated
• 250 g Comté, coarsely grated
• 200 g Swiss cheese (Emmental), coarsely grated
• 1 tbsp Cornflour (cornstarch)
• 2 tbsp Kirsch (cherry brandy) (optional)
• a grating of nutmeg
• Black pepper
• 1 day-old baguette or country loaf, cut into bite-sized cubes, each with some crust

Method

1. Rub the inside of a fondue pot or heavy saucepan all over with the cut garlic.
2. Toss the grated cheeses with the cornflour. Pour the wine and lemon juice into the pot and heat over medium heat until it is just simmering.
3. Add the cheese a handful at a time, stirring in a figure-of-eight with a wooden spoon and letting each lot melt before adding the next. Keep the heat moderate; it should never boil hard.
4. Once smooth and creamy (about 10 min), stir in the kirsch if using, plus nutmeg and pepper.
5. Set the pot over its burner at the table on a low flame. Spear bread cubes on long forks and swirl them through, stirring the pot as you dip.

Tips

• Contains alcohol: the wine does not fully cook off, so it is not one for children; replace the kirsch and wine with stock if needed, adding extra lemon.
• If it turns stringy or splits, add a squeeze of lemon and whisk hard over low heat. The crispy crust left at the bottom, la religieuse, is a treat.
• Gruyère, Comté and Beaufort are made with animal rennet; choose vegetarian cheeses if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Serious Eats Great British Chefs